☆Lemon Crêpes Suzette☆

Name: ☆Lemon Crêpes Suzette☆
Yield: Makes 10 to 12 crêpes
Cuisine: American
Ingredients: For the crêpe batter:; 2 cups all-purpose flour (250 grams); 1 1/2 tablespoons sugar (20 grams); 3 eggs; 1 cup milk (250 ml); 1 cup beer (250 ml); 3 1/2 tablespoons browned butter (50 grams), plus extra butter for the pan; 1 teaspoon salt; Zest of 1 lemon; For the sauce:; 8 tablespoons limoncello; 2/3 cup butter (150 grams); 3 lemons; Zest of 1 lemon; 3/4 cup granulated sugar (150 grams)

Au Rèl @AuRel

ꪖꪶડꪖᥴꫀ 😉

A dessert for Chandeleur, switching things up from the usual orange and Grand Marnier... Lemon crêpes.

Au Rèl @AuRel

ꪖꪶડꪖᥴꫀ 😉

A dessert for Chandeleur, switching things up from the usual orange and Grand Marnier... Lemon crêpes.

Saved

Ingredients

Makes 10 to 12 crêpes

For the crêpe batter:
2 cupsall-purpose flour (250 grams)
1 1/2 tablespoonssugar (20 grams)
3eggs
1 cupmilk (250 ml)
1 cupbeer (250 ml)
3 1/2 tablespoonsbrowned butter (50 grams), plus extra butter for the pan
1 teaspoonsalt
Zest of 1 lemon
For the sauce:
8 tablespoonslimoncello
2/3 cupbutter (150 grams)
3lemons
Zest of 1 lemon
3/4 cupgranulated sugar (150 grams)

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Steps

1

Make the crêpes:
In a bowl, whisk the eggs with the sugar. Add the flour, then gradually mix in the milk, beer, and melted browned butter until the batter is smooth. Stir in the lemon zest. Let the batter rest in the refrigerator for 30 minutes.
Cook the crêpes in a buttered pan and keep them warm on a plate covered with aluminum foil.
2

Remove the zest from the lemons and blanch it in boiling water for 2 minutes. Drain.
Juice the lemons. In a saucepan, combine the juice, zest, 2 tablespoons water, sugar, butter cut into pieces, and limoncello. Heat gently, stirring, until the butter is melted and the sugar is dissolved.
3

Dip each crêpe in the saucepan. Fold into quarters and serve drizzled with the remaining sauce.
4

Enjoy!

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Au Rèl @AuRel

Published in the US on August 15, 2025 14:01

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